Purveyors of Fine American Farmstead Cheese

Month: May 2012

When true cheese fiends find love and take a trip down the aisle, what do they do? Not content with passed hors d’oeuvres of cheese spiked on toothpicks, they adopt a more resolute mantra: Go big or go home.

Over the years, we at Saxelby Cheesemongers have had the distinct privilege of crafting some truly fun and funky cheese wedding cakes for our favorite customers. That’s right. Not cheesecake like you get at Junior’s (which is a good thing for everyone involved… we’re definitely more mongers than bakers), but cheese cake, i.e. a large & lovely stack of cheese wheels, adorned with simple flowers and more often than not, some truly funny toppers.

They definitely make a splash, and for the cheese obsessed, may be one of the few times they actually have the mandate to order immense quantities of cheese all at once. Kinda like a little kid who gets a shopping spree at Toys R Us, only way tastier.

For inquiries about our wedding ‘cheese’ cakes, just send an email to info@saxelbycheese.com, or give us a call at our Brooklyn cheese cave at 718-260-8660.

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Don’t miss this week’s episode of Cutting the Curd! We’ll be talking cheese & nutrition with a certified nutritionist. Learn about all the health benefits of cheese & dairy so that you can eat smart (and guilt free!)

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

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Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.comfor our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

A New Cheese That’ll Make Ewe Swoon, Plus Cutting the Curd’s 100th Episode!

This week’s email is a love letter to one of our favorite seasonal cheeses, the delicious and one-of-a-kind Ricotta Lana from Vermont Shepherd. Each year, we know that spring has truly sprung when containers of the fluffy, succulent stuff wend their way to our doorstep.

Ricotta Lana is made for a brief time each year, when the sheeps’ milk is flowing, and the production of Vermont Shepherd (both a cheese and namesake of the farm) is in full swing. The whey left over from making wheels of Vermont Shepherd is re-cooked (get it, ri-cotta?!) allowing more fatty, protein-laden curds to be coaxed out. The curds are then drained in a cheesecloth, packed lovingly into little tubs, and sent southward, to our near-drooling-with-anticipation mouths.

Lana is the name of David and Yesenia Major’s daughter, and this cheese was one of her first, and most favorite foods. All we can say is, that little girl has great taste, and thank goodness her parents are willing to share with the rest of us! The flavor is sweet and nutty, with a distinctly sheepy, lanolin finish.

Ricotta Lana is the ideal companion to any salad of roasted summer veggies, sublime atop a plate of pasta, and makes a killer (but super easy!) dessert when paired with fresh berries or honey.

Think pairings for a cheese plate stop with fruit, nuts and bread? Think again! Fromager Dimitri Saad, pastry chef Leigh Friend, and owner Brian Keyser are prepared to blow our tastebuds through the roof with some exotic and amazing cheese pairings! How about a lemon lavender marshmallow? Or perhaps a citrus chip with fennel seeds? Or maybe some brown sugar fudge to go with your blue cheese? The pairings are endless, so tune in and get inspired!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

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Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.comfor our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

This Week at Saxelby Cheesemongers: A Mother’s Day Mac & Cheese Gift, Plus the Grilled Cheese Champ on Cutting the Curd

May Day, May day! What’s a kid supposed to get his (or her!) mom for Mother’s Day?! Look no further than Saxelby Cheesemongers for a delightful, super fun, and memorable Mother’s Day Gift: Mac & Cheese & Mom!

Cheeses included are Cabot Clothbound Cheddar, the helplessly addictive aged cheddar from the Cellars at Jasper Hill; Landaff, a tart, buttery choice from Landaff Creamery in New Hampshire; and Shelburne Farms Cheddar, a bright Vermont classic.

Saxelby Cheesemongers was honored to taste cheese and talk recipes with Deb at the cheese cave one afternoon, and the illustrious blogger herself designed this perfect, approachable recipe for one of our favorite dishes, farmstead style. Printed on each keepsake Saxelby recipe card are Deb’s own instructions and famous photos… a friendly, step-by-step guide to cooking for, or with, Mom on her special day.

This family recipe is straightforward enough for even the littlest mongers to help with, and the result of melted artisan cheeses over pasta is special enough to say thanks to the most talented monger around: your Mom.

This week’s show is all about cooking with cheese (one of our perennially favorite topics!) We’re joined in studio by Lizz Spano, recent champion of the Artisanal Grilled Cheese Competition and culinary force behind ‘The Grilled Cheese Experiment’, and Sarah Maine, founder of reciperelay.com. Listen in and get some hot tips on how to work cheese into breakfast, lunch, and dinner! As if you needed an excuse….

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

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Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.comfor our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?